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Combining beans and rice creates a complete protein without the need for a traditional meat. Add the veggies and you have a nutrient packed dish filled with fiber, vitamins, and minerals.
1 TBSP OLIVE OIL
1 ½ CUPS ZUCCHINI, QUARTERED LENGTHWISE
1 ½ CUPS GREEN PEPPER, DICED
1 CAN (15 oz.) BLACK BEANS, RINSED, DRAINED
1 CAN (14.5 oz.) DICED TOMATOES with GARLIC, UNDRAINED
¾ CUP OF WATER
1 CUP INSTANT BROWN RICE
½ CUP SHREDDED CHEDDAR AND MONTEREY JACK CHEESE BLEND
Step 1
Heat oil in deep skillet over medium heat. Add zucchini and bell pepper – cook 5 minutes, stirring occasionally.
Step 2
Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes until liquid is absorbed.
Step 3
Sprinkle with cheese. Makes 6 servings.
VEGETARIAN OPTION – recipe as written.
GLUTEN FREE OPTION – recipe as written.
Servings: 6
Nutrition per Serving: Calories 227, Fat 5g, Protein 10g, Carbs 37g
